Dream Cake

Dream Cake
By: Georgia Harding

Dream Cake, or Drømmekage, has been a staple in Danish cooking for decades. A soft, buttery vanilla cake is topped with a rich, caramelised coconut topping, perfect to enjoy with a cup of tea or coffee. This healthier version uses wholemeal spelt flour and natural sweeteners, making it a more nourishing indulgence that doesn’t compromise on flavour.

Ingredients

90g butter, melted
90g rapadura or coconut sugar
3 free-range or organic eggs
180g full-fat natural yoghurt
2 tsp vanilla extract
1½ tsp baking powder
250g wholemeal spelt flour
115g rice-malt syrup, honey or maple syrup
120mL canned coconut milk
Pinch sea salt
200g shredded or flaked coconut

Method

Preheat the oven to 180°C (fan-forced). Grease or line a 20cm×30cm slice tin.
In a food processor or standard mixer, combine the melted butter, sugar, eggs, yoghurt and vanilla and beat until well combined.
Add the baking powder and mix again for a few secs. Fold in the flour, taking care not to over-mix it.
Pour into the prepared baking tin and cook for 15-20 mins until cooked through. Use a wooden skewer or piece of dry spaghetti to gently pierce the cake. If it emerges clean, the cake is cooked.
While the cake is cooking, make the coconut topping.
In a small pot, mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 mins or until the caramel starts to thicken. Stir in the coconut and remove from the heat.
When the cake is cooked, remove from the oven and turn on the grill (broiler).
Press the coconut mixture onto the top of the cake (wet your hands to prevent it sticking so you can gently press it onto the top of the cake).
Place under the grill (broiler) and brown it for a few mins, always watching it closely (it goes from brown to black very quickly).
Allow to cool for 5 mins in the tin, then once the coconut top has firmed, invert and cool on a wire rack.

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Georgia Harding
Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.

On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.